Enchiladas Con Queso
1 ½ cups small curd, lowfat cottage cheese
4 ounces Monterey Jack cheese, shredded
¼ cup sliced green onions
¼ cup sliced ripe olives
2 canned green chilies
1 can (10 ounce) enchilada sauce
6 (7 inch) tortillas
sour cream and salsa
1. Combine cottage cheese with ¾ of the Monterey Jack cheese, green onions and olives; mix well.
2. Cut each green chili into 3 strips.
3. Heat enchilada sauce in skillet.
4. Dip each tortilla in sauce, heating until soft and pliable.
5. Place about 1/3 cup cheese mixture on each tortilla; top with green chili strip and roll.
6. Place tortillas seam side down in 11 x 7 inch baking dish.
7. Pour on the remaining sauce; cover with foil.
8. Bake at 350 degrees for 15 minutes.
9. Remove foil and top with remaining Monterey Jack cheese; return to oven 5 minutes or until cheese melts.
10. Garnish with sour cream and salsa, if desired.
Makes 6 servings.
4 ounces Monterey Jack cheese, shredded
¼ cup sliced green onions
¼ cup sliced ripe olives
2 canned green chilies
1 can (10 ounce) enchilada sauce
6 (7 inch) tortillas
sour cream and salsa
1. Combine cottage cheese with ¾ of the Monterey Jack cheese, green onions and olives; mix well.
2. Cut each green chili into 3 strips.
3. Heat enchilada sauce in skillet.
4. Dip each tortilla in sauce, heating until soft and pliable.
5. Place about 1/3 cup cheese mixture on each tortilla; top with green chili strip and roll.
6. Place tortillas seam side down in 11 x 7 inch baking dish.
7. Pour on the remaining sauce; cover with foil.
8. Bake at 350 degrees for 15 minutes.
9. Remove foil and top with remaining Monterey Jack cheese; return to oven 5 minutes or until cheese melts.
10. Garnish with sour cream and salsa, if desired.
Makes 6 servings.